Introduction
New England Clam Chowder is a rich and creamy soup packed with tender clams, potatoes, and smoky bacon. This classic American dish has been a favorite for centuries, offering a comforting and hearty meal perfect for chilly days. Whether served in a bread bowl or a regular bowl, this chowder is sure to delight your taste buds.
Ingredients
For the Chowder:
- 4 cups fresh clams (or 2 cans of chopped clams, drained)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Oyster crackers or crusty bread for serving
Instructions
Step 1: Prepare the Clams
If using fresh clams, rinse them thoroughly and steam them in a pot with 1 cup of water until they open. Remove the clams from their shells, chop them, and set aside. Strain and reserve the clam juice.
Step 2: Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 3: Sauté the Vegetables
Add butter to the pot along with the onion and garlic. Sauté until the onion turns translucent. Sprinkle in the flour and stir continuously for about 1 minute to create a roux.
Step 4: Add the Broth and Potatoes
Slowly pour in the chicken broth and reserved clam juice while stirring to prevent lumps. Add the diced potatoes, bay leaf, and thyme. Simmer for 15 minutes or until the potatoes are tender.
Step 5: Add the Dairy and Clams
Reduce the heat to low and stir in the heavy cream and milk. Add the chopped clams and cooked bacon, then simmer for another 5 minutes without bringing the mixture to a boil.
Step 6: Season and Serve
Remove the bay leaf and season the chowder with salt and pepper to taste. Garnish with fresh parsley and serve hot with oyster crackers or crusty bread.
Tips for the Perfect Clam Chowder
- Use fresh clams if possible for the best flavor. If using canned clams, reserve the juice to enhance the broth.
- Don’t boil the chowder after adding the cream to prevent curdling.
- For a thicker consistency, mash some of the potatoes before serving.
- Serve in a bread bowl for a traditional and fun presentation.
